Christine McFadden Cookery and Food Writing
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Christine McFadden with students
Barbecued Lobster with
New Potatoes, Watercress
and Chives
Blackberries with Sweet
Spiced Ricotta
Candied Seville Orange
Peel in Syrup
Celeriac Steaks with
Mushrooms, Parmesan and
Sizzled Sage
Celery and Barley Soup
with Seeds
Chick-Pea Pancakes with
Nigella Seeds and Turmeric
Coconut Flour Pancakes
with Lime
Deep-Fried Egg
Easy Curry
Fennel, Orange, Olive
and Red Onion Salad
Globe Artichokes
Gooseberries with Orange
and Bay Syrup
Goose Egg Frittata with
Potato, Onions and
Piquillo Peppers
Greengage and
Cobnut Crumble
Grilled Duck Breasts with
Glazed Turnips and Orange
Guinea Fowl with Peppercorn
and Kaffir Lime Leaf Butter
Japonica Jelly
Korean Roasted Roots
Medlar and Ginger Creams
Medlar and Rosemary Jelly
Meringue Roulade with Strawberry, Cucumber
and Mint Filling
Mexican-Style Cabbage Soup with Pork and Beans
Moroccan Goat Tagine with
Apricots and Almonds
Oxtail, Celeriac and Carrots
Pan de Higo
(Spanish Fig Bread)
Pan-Fried Cauliflower with
Lovage Crumbs and Lemon
Paradise Pumpkin Cake
Parsnip and Ginger Cupcakes with Tangerine Drizzle
Pasta Con Le Sarde
Peach and Almond Ricotta
Peaches in Strawberry-Rose Syrup
Pear and Chestnut Tart with
Rosemary and Orange Syrup
Quince Compôte
Quince and Ginger Sorbet
Rabbit with Potatoes,
Peppers and Lemon
Rhubarb and Angelica Sorbet
Rhubarb Tart with Star Anise
and Orange
Roasted Parsnip and
Cumin Soup
Roasted Squash and
and Chilli Soup
Roasted Swede, Ginger and Spiced Black Bean Soup
Rosemary Sorbet
Salted Sevilles with Star Anise, Coriander and Chilli
Sea Bass Parcels
with Fennel and
Preserved Lemon
Sea Buckthorn, Apple
and Ginger Cake
Seville Orange Ice Cream
Sicilian Sesame Bread
Spiced Medlar Tart with
Walnut Pastry
Spiced Poached Pears,
Walnuts and Sheep’s Cheese
Spiced Roast Quince with
Honey and Clotted Cream
Spring Lamb and Barley Pie
with Lemon, Rosemary
and Mint
Strawberry and
Black Pepper Ice-Cream
Strawberry Compôte with
Tarragon and Orange Zest
Steak and Kidney Pie
Sweet Pepper Tarte Tatin
with Black Pepper Caramel
Turkey Egg Frittata with
Roasted Red Peppers
Two-Cherry Yogurt Ice
Venison Vindaloo
Warm Duck Breasts with Peppery Leaves, Radishes and Walnuts
Warm Salad of Partridge,
Pears and Walnuts
Watercress and
Mushroom Pâté
Celeriac steaks how to prepare Christine McFadden
Celeriac steaks mushrooms sage recipe Christine McFadden

Celeriac Steaks with Mushrooms, Parmesan
and Sizzled Sage

Mushrooms, Parmesan and sage all have strong meaty flavours that go really well with celeriac and make a superb topping for steaks. It’s best to use small even-sized mushrooms – slice them in half if they are large. Take care when preparing the celeriac. Remember that a sharp knife is safer than a blunt one.
Serves 4

celeriac 1, weighing about 800g
butter 40g
olive oil 4 tbsp
sage leaves chopped to make 2 tbsp, plus a few small leaves to garnish
red onion 1 large, thinly sliced
sea salt
freshly ground black pepper
mushrooms 140g small, thinly sliced
garlic clove 1 large, thinly sliced
lemon juice a squeeze
Parmesan shavings to garnish

1) Bring a large saucepan of salted water to the boil. Warm 4 serving plates in a low oven.

2) Meanwhile, using a very sharp knife, cut a horizontal slice from the top and base of the celeriac. Place the trimmed root flat on a chopping board, then peel away the skin, following the contours of the root. Slice crossways into four steaks, about 2cm thick. Try to maintain an equal thickness across the steaks. If necessary, trim away any uneven parts.

3) Add the steaks to the boiling water. Once the water has come back to the boil, reduce the heat and gently simmer the steaks for about 25 minutes until tender. Pierce them with the tip of a knife to check. Drain well, pat dry with paper towel and set aside.

4) Melt the butter and HALF the olive oil in a large frying pan over medium-high heat. Sizzle the sage leaves briefly, then add the onion slices, stirring to coat them with the oil. Season generously with sea salt and freshly ground black pepper. Fry for about 5 minutes until translucent but not browned.

5) Add the sliced mushrooms and stir-fry for 3–4 minutes until beginning to soften and release their juices.

6) Stir in the sliced garlic and a little lemon juice. Cook for another 5 minutes, then tip the mixture into a small pan and keep warm.

7) Wipe out the pan in which you cooked the vegetables. Add the remaining 2 tablespoons of olive oil over medium-high heat. Fry the celeriac steaks (in batches if necessary) for 2-3 minutes each side, until golden.

8) Transfer the steaks to the warmed serving plates. Divide the topping between the steaks and garnish with Parmesan wafers and small sage leaves. Serve right away.

Recipe © Christine McFadden November 2020

    Photography: Christine McFadden    
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